这个酱能提升肉的风味。
这些物质可以开发出肉的风味。因此，香精企业使用酵母抽提物为原料用热反应技术来创造风味。
For this reason, yeast extracts are a key component that allows flavor houses to create savory flavors and top notes for a variety of savory foods through reaction or processed flavor technology.
肉膏是对肉的高度精炼提取物，通常是从牛肉中提取。它是用来烹调中添加肉的风味，并制作含肉味的汤。
Meat extract is highly concentrated meat stock, usually made from beef. It is used to add meat flavor in cooking, and to make broth for drinking.
其中肉的含量较少，入口即有一种清爽提神的植物风味。
It's “meat light,” with the flavors of refreshing herbs erupting in your mouth.
多汁可增强肉质风味，可使肉柔软-易于咀嚼，刺激口腔内唾液的产生。
Juiciness increases flavour, helps soften meat - making it easier to chew, and stimulates saliva production in the mouth.
研究人员以大豆蛋白质提高了风味道给粪便汉堡染红色来开胃，增加肉的魅力。
Researchers enhanced the flavor with soy protein and used red coloring to give the poo-burger that appetizing, meaty charm.
东得克萨斯由于相对接近田纳西州，纳入了手撕猪肉的阵营。但是西得克萨斯西部，你可能发现用梅斯基特炭火，牛仔风味的胸脯肉。
Eastern Texas' relative proximity to Tennessee puts it in the pulled-pork camp, but in the western segment of the Lone Star State, you're likely to find mesquite-grilled "cowboy-style" brisket.
介绍宰后肉在成熟过程中风味的变化，分别阐述肌糖原、蛋白质、脂类、核苷酸等几类化合物对肉风味的贡献。
This article mainly discuss the changes of meat flavor during maturation after slaughter, expatiating the contribution of muscle glycogen, protein, fat and nucleotide.
酒体的构成饱满而复杂。柔和成熟的单宁带有干而典雅的收尾。佐以红肉或有辛辣味的亚洲风味餐。
Full bodied structure and complex wine. Soft ripe tannins with a classic dry finish. Red meat or spicy Asian style dishes.
肉的保水性是肉的重要品质指标之一，与肌肉的其他品质指标如颜色、风味、嫩度等有着密切联系。
Muscle water holding capacity (WHC) is one of the most important meat quality attributes that closely correlates with other attributes such as color, flavor and tenderness.
综述形成肉香的挥发性风味物质及其它们产生的途径与相应前体物，以及影响肉香味形成的各种理化因素。
Reviewed the compounds contributing to aroma and the chemical reactions by which meat aroma was formed. The factors effecting aroma-forming reactions were also discussed.
在牛肉干传统制作工艺中采用腌制原料肉可明显改善肉的颜色和风味；
The color and flavor of dried beef can be significantly improved using curing pro cess .
烟熏会使肉的颜色和风味更好，并可能有助于肉的储藏。
Smoking gives the meat a more desirable color and flavor and probably aids in its preservation.
综述了脂质自动氧化、热降解产生的挥发性物质及含有不饱和脂肪酸的脂质氧化在肉风味中的重要作用。
The effects of autoxidation and thermal degradation of lipids leading to the volatile components and the oxidation of lipid with unsaturated fatty acids on the formation of meat flavour were reviewed.
本工艺以肉兔为主要原料，经腌制、煮制、烟熏等工序，制得具有烟熏风味的五香产品。
In the present technology rabbit was used as the raw material, and applying curing, cooking and smoking, a product with smoke flavor was prepared.
以低值鱼蛋白酶解液为主要氨基酸来源，通过添加不同来源的动物水解蛋白制备不同肉香风味的美拉德反应物。
The effect of adding different animal meat hydrolysates to low-valued fish hydrolysates on meat flavor synthesis by maillard reaction was studied.
配新鲜风味的肉餐，如炖小牛肉和红酒炖羊肉。
Enjoy with richly flavoured meat dishes like osso bucco and lamb daube.
生产的田螺肉罐头具有浓郁的自然风味，各项指标均符合国家食品卫生标准。
Several kinds of the products we produced were full of the rich nutrition with a natural flavor, and their quality accord with the national foods and health standards.
一个男人当场将10块两口大小的肉块丢到灼热的木炭上方，然后与一种厚重粘稠但风味极佳的花生酱搅拌在一起，总共收了我2万卢比。
A man tossed 10 two-bite sticks of meat over glowing coals and whipped together a rich, surprisingly savory peanut sauce for me on the spot for 20,000 rupiah.
产品的特点是滋味鲜美、口感细腻，不油腻，肉香浓郁，风味独特，开袋即食。
The new product has the feature of delicious taste, strong fragrance and ready to enjoy when opened.
食物主要为地中海风味，原料有小麦、蔬菜、奶酪和鱼，以及少量的肉。
The food is mainly Mediterranean, based on cereals, vegetables, cheese and fish, with just a little meat.
肉、海鲜及家禽被妥帖吊挂在炉膛内慢慢烘焙，从而产生一种奇妙的原始风味。
The meats, fowl or fresh seafood are suspended from hooks and the delicacies are slowly cooked, producing a unique and original flavour.
这款酒的理想搭配颇为广泛，意面，鸡肉，亚洲风味的菜肴，红肉或者是口味比较重的鱼类。
This wine is perfect for accompanying a variety of dishes such as pastas, chicken, Asian foods, red meats and stronger flavoured fish.
以低值鱼蛋白酶解液为主要氨基酸来源，通过添加不同来源的动物水解蛋白制备不同肉香风味的美拉德反应物。
In the paper, the flavoring of meat-savor use edible meat as main stuff, append HVP, HAP and AADY and so on.
以低值鱼蛋白酶解液为主要氨基酸来源，通过添加不同来源的动物水解蛋白制备不同肉香风味的美拉德反应物。
In the paper, the flavoring of meat-savor use edible meat as main stuff, append HVP, HAP and AADY and so on.
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